Earlier this year we ate dinner at The Fatty Bao in Bangalore, India and we ordered their Kimchi Baby Potato dish, one of many delicious items on their menu (try The Fatty Bao PB&J if you go!). Kimchi is a staple in our household, most often used for breakfast to make kimchi fried rice with an egg on top, so as soon as we started eating this dish our minds began working on how we could improve upon it at home. The texture of the kimchi was missing in the thick sauce; we wanted the fermented cabbage to stand out more and for the potatoes to not be drowned. We also thought the dish needed a cool aioli to offset the spiciness. Pretty soon we had an idea on how to make this dish at home, with our own twist.

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